Archive for the ‘ Honey Technical Information ’ Category

What is the best way to store honey?
Wednesday, June 11th, 2014

Honey’s moisture content (about 17%), low pH and antibacterial properties make it one of the only ingredients in a bakery that will most likely not spoil.

Regardless, it is still very important to store honey properly to maintain its integrity.

  • Best stored in a sealed container at room temperature, between 64 to 75°F (18 to 24°C)
  • Cooler temperatures, between 35 to 60°F, hasten honey’s natural crystallization process
  • Honey stored at temperatures above 85˚F for extended periods of time will darken in color and be subject to subtle flavor changes
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What is honey’s composition?
Wednesday, March 5th, 2014

Honey is comprised primarily of fructose (38.2%), glucose (31%) and water (17.1%).

The remaining 13.7% of honey provides food and beverage manufacturers with some remarkable benefits. Among those components are a variety of other sugars, enzymes, amino acids, antioxidants, vitamins and minerals. It is this unique blend that gives honey its functional advantages. Honey, on average, has a pH of 3.9. This acidity can work to enhance flavors, inhibit mold and bacteria growth and extend the shelf-life of a variety of products.

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From bee to bottle
Thursday, February 20th, 2014

Have you ever stopped and thought about how honey is made?

The journey from bee to hive to bottle is quite remarkable, taking place in an environment free from added preservatives, flavoring and coloring.

From Bee

Honey gets its start as flower nectar, which is collected by bees, naturally broken down into simple sugars and stored in honeycombs. The unique design of the honeycomb, coupled with constant fanning by the bees’ wings, causes evaporation to take place, creating the thick, sweet liquid we know as honey.

To Hive

Beekeepers harvest honey by collecting the honeycomb frames and scraping off the wax cap that bees make to seal off honey in each cell. Once the caps are removed, the frames are placed in an extractor — a centrifuge that spins the frames, forcing honey out of the comb. The honey is spun to the sides of the extractor, where gravity pulls it to the bottom and it can be collected.

To Bottle

After the honey is extracted, it is strained to remove any remaining pieces of wax or other particles. Some beekeepers and bottlers might heat the honey to make it easier to strain, but this does nothing to alter the liquid’s natural composition. It only makes the straining process easier and more effective.

After straining, it’s time to bottle, label and distribute the honey to retail outlets. Whether the container is glass or plastic, or purchased at the grocery store or farmers market, if the ingredient label says pure honey, you can rest assured that nothing was added, from bee to hive to bottle.

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